Every year, Pongal is celebrated during mid-January along with the likes of other harvest festivals like Makar Sankranti and Lohri. While Lohri is celebrated in north India, and Makar Sankranti in the west of the country, Pongal is celebrated by south Indians. This year, the festival begins on January 14 and ends on January 17, and will be celebrated like always with tradition but not without delicious food, that forms an integral part of the celebrations. PongalWhile there are many different dishes that can be made during Pongal, the festival, it would be difficult to ignore the dish that shares its name with the festival, that is also made not only now but during the year too. Ashish Vijay Kadam from Novotel Mumbai International Airport explains, "Pongal is a savory, comforting South Indian dish traditionally prepared for festivals like Pongal, but it’s perfect for any occasion. It’s a delightful combination of rice and lentils, spiced with black pepper, cumin, and ginger, making it warm and aromatic. The addition of ghee enhances the flavor and brings out the natural richness of the ingredients, while the cashews offer a crunchy contrast. It’s a simple yet hearty dish that balances both nutrition and taste." Ingredients:Rice 1 cupMoong dal (yellow split lentils) 1/4 cupGhee (clarified butter) 1 tbspBlack mustard seeds 1 tspCumin seeds 1/2 tspGreen chilies, finely chopped 1-2 nosGinger, grated 1/2 inchCurry leaves 1 sprigCashews 10-12 nosBlack pepper powder (optional) 1/4 tspSalt to tasteWater (4 cups for a softer texture or 3.5 cups for a firmer one)A pinch of asafoetida (hing)Fresh grated coconut (optional) 1 tbsp Method:1. Roast the Moong Dal: In a pan, dry roast the moong dal until it turns golden brown and releases a nutty aroma. Set aside.2. Cook the Rice and Moong Dal: In a pressure cooker, add rice, roasted moong dal, water, and a pinch of salt. Cook for about 2-3 whistles or until soft and well-cooked.3. Prepare Tempering: In a separate pan, heat ghee. Add mustard seeds and cumin seeds. Once they splutter, add green chilies, grated ginger, curry leaves, and a pinch of asafoetida. Stir-fry for a few seconds.4. Add Cashews and Black Pepper: Add the cashews and fry until golden brown. If using black pepper, add it now for an extra kick.5. Combine: Add the cooked rice and dal mixture to the pan with tempering. Mix everything thoroughly.6. Finish with Coconut (optional): Stir in fresh coconut for a touch of flavor and texture (optional). Adjust salt to taste.7. Serve: Serve hot with a side of coconut chutney or sambar for a complete meal. Sakkarai PongalWhile the savoury pongal dish is a classic, the sweeter Sakkarai Pongal is also absolutely delicious. Chef Prakash Chettiyar, director of culinary at JW Marriott Mumbai Sahar recommends making the dish to celebrate Pongal. Even if you aren't celebrating it, the dish is so easy to make, it can be relished any time of the year. Ingredients Raw rice or millet 1 kg Water 2.5 litres Yellow Moong Dal 250 gm Channa Dal 250 gm Jaggery 1 kg Cardamom 5 gm Cashewnut 50 gm Raisin 50 gm Ghee 250 ml Method:1. In a pot dry roast the lentils until you get an aroma and the lentils turns lightly golden.2. Keep stirring for even roasting. Add the rice to the dal and pour 2 litres of water and bring it to a boil.Cook the mixture until nice and soft. 3. While the rice and lentils cook, add 500 ml water and 1 kg jaggery to a pan and heat it on slow flame. Strain the syrup and set aside.4. Once the rice and lentils are well cooked mash th emixture slightly and add the jaggery syrup. Heat the mixture until light bubbles are seen. At this stage add the crushed cardamom to the mixture. 5. In a pan heat ghee and roast the raisin and cashewnut, pour it over the rice and lentil mixture, mix well. Bisibele BathWhen talking about Pongal, it is also impossible to talk about Bisibele Bath, and that's why the chefs at ITC Grand Central in Parel suggest making the delcious savoury dish. While Pongal is celebrated for three days, you can make it any time of the year because there is no particular day to enjoy good food. Ingredients:Rice 1 cupToor dal (split pigeon peas) 1/2 cupMixed vegetables (carrots, peas, beans, etc.) 1/2 cupBisibele Bath powder 3-4 tbspSmall onion, finely chopped 1 noTomato, small, chopped 2 nosTamarind pulp 2-3 tbspGhee or oil 2-3 tbspSalt to tasteWater as neededFor Tempering:1 tsp mustard seeds1 tsp cumin seeds1-2 dried red chiliesFew curry leavesA pinch of asafoetida (hing) Method:1. Rinse rice and toor dal separately, then soak them for 15-20 minutes.2. Pressure cook rice and dal together with enough water until soft.3. Heat ghee or oil in a pan, add mustard seeds, cumin seeds, dried red chilies, curry leaves, and asafoetida.4. Add chopped onions, chopped tomato and sauté until golden brown.5. Add mixed vegetables and cook until they are tender.6. Add strained tamarind pulp and Bisibele Bath powder, mix well.7. Add cooked rice and dal mixture, salt. Mix everything together.8. Adjust consistency by adding water if needed. Bring it to a boil, then simmer for a few minutes.9. Garnish with chopped coriander leaves.10. Serve hot with a side of raita or papad.
14 January,2025 05:00 PM IST | Mumbai | Nascimento PintoAs people get ready to celebrate Makar Sankranti today, Indian festive celebrations are incomplete without food and while most families are already preparing the delicious sweet and savoury dishes, there is always room for some more specials. It gets even better if you love cooking and want to experiment with different versions of the classic dishes. Sesame jaggery cookiesAt ITC Grand Central in Mumbai's Parel neighbourhood, they give a twist to the classic til gud laddoos to make Sesame Jaggery Cookies that are absolutely delicious. IngredientsGhee 1/2 cup Jaggery powder 3/4th cupVanilla extract 1 tspWheat flour 1 1/2 cupBaking soda 1/2 tspBaking powder 1/2 tspSalt 1/2 tspCardamom & dry ginger powder 1/2 tspSesame seeds 1/2 cupTahini paste 1/2 tbsp Method:1. Toast the sesame till fragrant and light brown.2. Mix the ghee and jaggery powder till everything is completely blended.3. Add vanilla extract to the above and again mix everything together.4. Mix whole wheat flour, baking soda, baking powder, salt, cardamom and dry ginger powder and sesame seeds to the wet mixture and swirl everything to form an even cookie dough.5. Add tahini to the cookie dough and mix again. Put the dough in the fridge for at least 30 minutes to an hour.5. Remove the cookie dough from the refrigerator. Line a baking tray with parchment paper. Preheat oven to 375 degree Fahrenheit. Take around 1-2 tablespoon of cookie dough in your hands, form a ball and flatten the little. Sprinkle all the cookies with sesame seeds and pat them a little on top. 6. Bake the cookies for around 10-12 minutes in the preheated oven.7. Serve the cookies warm. Til Gud LaddooWhile there may be many variations, the classic is always a favourite not only in Maharashtra but also different parts of the country. Narasinh Kamath, executive chef at Hilton Goa Resort, Candolim, reminds how it is a healthy, delicious, and nutty ladoo prepared with sesame seeds, jaggery and peanuts. Prep Time: 12 minutesCook Time: 8 minutesTotal Time: 20 minutes Servings: 10 til laddoo IngredientsWhite sesame seeds 50 gm (1/3 cup)Peanuts 1/4 cupGrated jaggery 100 gm (1/2 cup)Water 3 tbspCardamom powder 1/4 tspWater or oil - a bit for greasing the palms Method: Roasting ingredients1. Heat a kadai or pan and add the white sesame seeds in it and roast the sesame seeds on low flame stirring at regular intervals until the seeds pop up and become slightly golden in colour.2. Remove and set aside in a plate.3. Then add the peanuts. Dry roast the peanuts on a low heat stirring often until they become golden in colour.4. Remove the peanuts in a mortar-pestle or on a plate. Allow them to cool.5. When the peanuts have cooled, crush them coarsely. You can also crush them in a dry grinder as well.6. Add the coarsely crushed peanuts to the roasted sesame seeds.7. Next add the cardamom powder.8. Mix very well. Set aside. Making jaggery syrup1. In the same pan or kadai, take the powdered jaggery or grated jaggery and water.2. Keep the kadai on the stove top on a low heat.3. Keep on stirring the jaggery so that it dissolves in the water.4. On a low heat simmer this jaggery and water solution. It will start bubbling first.5. You have to continue to cook till you come to a soft ball stage.6. To check the soft ball stage, take some water in a small bowl. Drop a bit of jaggery solution in the water. The water will cool the jaggery syrup and when you remove it, the consistency will be sticky and forming a soft ball. Making til ke laddoo1. At this stage, switch off the heat and add the dry roasted mixture of sesame seeds, crushed peanuts and cardamom powder to the melted jiggery and mix thoroughly.2. Keep the pan on your work surface or kitchen countertop.3. When the mixture is still hot, begin to shape til laddu from it. If too hot, then wait for a minute and then form the laddu.Spread some oil or water in your palms to shape the ladoo. If you are not able to shape laddu when the mixture is too hot, wait for some seconds and then shape the laddu4. You can also use a ½ to 1 tablespoon measuring spoon for scooping the mixture and making the til ke laddu Then just shape the laddu once you scoop them out.5. For the last batch, scrape the sides very well and then make til ladoo from it.6. Make all the til ladoo this way. Store in an airtight jar at room temperature.7. Serve til ke laddu ladoo during Makar Sankranti or have them as a sweet snack. Sweet Childu For Makar Sankranti, chef Arun Kumar says Araiya Palampur in Himachal Pradesh celebrates the festival by offering a traditional yet innovative Sweet Childu recipe at the property. He explains, "Childu is a local sweet made from rice flour, which is a typical ingredient for this festival. This recipe is perfect for Makar Sankranti, a festival known for its celebration of harvest and the warmth of the sun." Ingredients:Ghee (clarified butter)- 40 gmSugar 10 gm Cardamom powder 2 gmChopped nuts (optional) 10 gm (cashews, almonds, walnuts, fox nut)Rice flour 150 gm Double cream 50 ml Milk 100 mlSalt a pinch (to enhance the flavour)Saffron threads a few strands, soaked in warm water (for aroma and colour) Method:1. Combine the ingredients. add rice flour water and cream to make a batter.2. Once the mixture has been well combined and the consistency is smooth (not too runny), Please make a crepe on a non-stick flat griddle, flip and cook both sides and remove it from the heat.3. Add chopped nuts, shredded coconut, or any other dry fruits to the mix. These will give an additional texture and richness to the Childu.4. Serve hot with milk and jaggery.
14 January,2025 11:15 AM IST | Mumbai | Nascimento PintoThere is a lot happening in Mumbai when it comes to experimenting with different kinds of food and drink. Monkey Bar is hosting a one-night-only pop-up with Goan cocktail bar For The Record (FTR) Vinyl Bar on January 17. Cocktail lovers can expect cocktail mastery that not only explores local spirits but also modern cocktail techniques, which the Goan bar brings to the city with a mix of inventive drinks through its cocktail menu. FTR’s founder Buland Shukla, a mixology enthusiast, has curated a bold cocktail menu featuring local ingredients and contemporary techniques. On the menu is the Tea Totaller (gin, green tea, milk washed, lemongrass), Gentleman’s Club (whiskey, grilled pineapples, cinnamon, tamari), and the quirky Bad Boy Martini (gin, house dry vermouth, shrimp-shiitake-seaweed foam). Expect more surprises with the tangy Bimli Bomb (Agave spirit, bimlis poached in coconut vinegar, pomegranate molasses) and the refreshing Silver Tips (Vodka, white tea, cold smoked lemons, pineapple), served over an evening filled with music, delicious bites, and camaraderie. Whether you’re a cocktail aficionado or simply looking for a fun night out, the Mumbai bar's pop-up in Bandra aims to give people a chance to enjoy Goa’s mixology, great tunes, and electric energy celebrating food and drinks. What: The Record Vinyl Bar pop-up at The Monkey BarWhen: Friday, January 17Address: Ground Floor, Summerville, Linking Road, 14th & 33rd Cross Road, Bandra West, Mumbai, Maharashtra - 400050Call: +91 77100 83222 for details and reservations
13 January,2025 02:35 PM IST | Mumbai | mid-day online correspondentAhead of the beginning of the Maha Kumbh, Uttar Pradesh Chief Minister Yogi Adityanath on Friday inaugurated 'Maa Ki Rasoi,' a community kitchen initiative, offering a full meal for just Rs 9. The community kitchen is operated by the Nandi Sewa Sansthan at Swaroop Rani Nehru Hospital and for people from the economically weaker section, the Uttar Pradesh government said in a statement. On his second day in Prayagraj, Adityanath visited the hospital, where he inaugurated 'Maa Ki Rasoi' and reviewed the arrangements made and personally served food to the attendees, it said. "The Nandi Sewa Sansthan has launched this initiative to support economically weaker sections of society. Under this program, people can enjoy a full meal for just Rs 9. The meal includes dal, four rotis, vegetables, rice, salad, and a dessert," the government said. After the inauguration, Industrial Development Minister Nand Gopal Gupta guided the CM to the kitchen, where meals are prepared. There, the CM was briefed about the quality of the food, hygiene standards and other arrangements. According to the Nandi Sewa Sansthan, 'Maa Ki Rasoi' will prove useful for those who come to SRN Hospital for the treatment of their loved ones and are worried about food. Maa Ki Rasoi, a fully AC, hygienic and modern restaurant, has been prepared by Nandi Seva Sansthan in an area of about 2000 square feet in the SRN campus. About 150 people will be able to sit together and eat at a time, it added. Also Read: Railway stations in Prayagraj adorned with cultural artworks ahead of Mahakumbh 2025 This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
10 January,2025 04:00 PM IST | Prayagraj | PTITraditionally a tea-loving population, Indians are increasingly embracing coffee as a go-to beverage, with many making it a lifestyle choice. While people are experimenting with innovative and premium brews, exploring diverse flavours, evergreen coffee beverages like cappuccino and classic cold coffee remain most-loved choices. According to the ‘2024 Coffee Notes’ report by Third Wave Coffee, Cappuccino, Classic Cold Coffee and Mocha Choco Chip emerged as the year’s most-loved beverages among 5.4 million customers across their cafes in India. Morning routines were dominated by traditional favourites like Cappuccinos and Americanos, while the Frappe reigned supreme during evening hours. Seasonal flavours like Choco Malt Frappe and Pistachio Latte/Frappe stole the spotlight as monsoon must-haves. Interestingly, Sundays stood out as the nation’s favourite coffee day. The festive spirit shone bright, with Christmas Day emerging as the busiest day of the year. Also Read: How India's coffee culture is evolving to suit diverse palates Regional coffee preferences in 2024 According to the report, Bengaluru emerged as the coffee capital with nearly 2.5 million cups of specialty brews being served in the city. Coffee-lovers in Delhi weren’t too far behind with Third Wave Coffee serving close to 2 million cups of coffee in 2024. Favourite food pairings of 2024 On the food accompaniments, Banana Walnut Tea Cake, Baked Chilli Toast and Chocolate Croissant topped the charts. Regional preferences that stood out were Bagels leading in Hyderabad, Mumbai and Delhi, while Bangalore embraced Pancakes as its ultimate breakfast companion. Sharing his views about the findings, Mr Rajat Luthra, CEO, Third Wave Coffee, said, “2024 has been incredible as we marked the year with unique food innovations, explored new formats and flavours and expanded our presence to reach more and more coffee-lovers across the nation.” “We will further our diverse offerings and seasonal innovations that emerged as favourites last year. As we move into 2025, we’re focused on growing our presence across the country, making specialty coffee more accessible to everyone - whether at our cafes or on the go,” he added.
09 January,2025 02:54 PM IST | Mumbai | mid-day online correspondentIf you travel to eat, you are in the company of many enthusiasts. Culinary tourism has been growing in popularity, with travellers planning their leisure holidays around culinary explorations. As per Hilton Trends Report 2024, 50 per cent of travellers across generations prioritise food-related activities and 86 per cent express interest in eating local cuisine. Driven by the region's rich, and diverse cuisines, Asia has become a hub for travellers seeking gastronomical delight. This global shift among travellers showing a significant preference for local and regional food has also been observed in India. According to Booking.com Travel Predictions 2024, 86 per cent of Indian travellers actively seek out indigenous cuisines, showcasing a desire to delve into local delicacies. Additionally, 78 per cent are eager to understand the history and heritage behind famed dishes. Owing to the unprecedented interest in food as a historical archive, and cultural lens, there is a diverse range of culinary experiences, from city food trails to multi-day journeys, that delve into the roots, overlooked aspects, and ever-evolving nature of regional cuisines and food cultures today. In our search for storytellers, investigators, and revivalists, we came across culinary tours that will further your understanding of these cities, and the people who inhabit them. Mumbai: Disentangling a city’s culinary tapestry “If you decode food, you decode the history of a country,” poses Harshvardhan Tanwar, founder of No Footprints. A singular philosophy echoes through their 40-plus tours: to bring forth community-based stories and cultural practices that are being lost due to the constant urbanisation of cities. “There has always been a desire to peel away the layers of cosmopolitan Mumbai, a city shaped by centuries of migration. We wanted to delve deeper into the stories behind the dishes, exploring the culinary traditions of different communities - from the Bohris and Kolis to the Iranis and South Indians,” reveals Tanwar. The ‘Kabab and Curry Walk’, featuring delicious non-vegetarian street food, traces the rich history of the Dawoodi Bohra community dating back to the 13th century. Mumbai, a major international port, attracted people from all over the world who left their stamp. “Goan cooks who worked on ships, often settled in Mumbai and introduced new cooking techniques, flavours, and dishes influencing the city’s seafood offerings. The Irani cafes, a legacy of the Parsi community, continue to be an intrinsic part of Mumbai’s culinary heritage today,” he says. The ‘Parsi Home Cooking’ workshop offers a rare opportunity to learn from a Parsi culinary expert and experience a fusion of Persian and Indian flavours through traditional dishes such as Lagan Nu Bhonu. With each wave of migrants, Mumbai’s culinary landscape continues to evolve. If one looks closer, one can see that different localities in Mumbai tell stories of various communities. “Matunga is a haven for South Indian food, while Kalbadevi offers a glimpse into Gujarati culinary traditions. GTB Nagar, a hub for Punjabi restaurants, has witnessed the evolution of Dhaba food in Mumbai. These neighbourhoods have preserved their cultural identity through their food, where endless conversations are to be had,” concludes Tanwar. Also Read: A vegetarian food trail through Mahavir Nagar khau gully in Kandivli Delhi: Tales of displacement and omission “Every time there is an international list of the best food in the world, and Indian food is not on it. It breaks my heart. The sheer diversity of ingredients and depth of flavours makes it the best in the world,” confesses Eesha Singh, co-founder of No Footprints. Frustrated by the limited global perception of Indian food, Singh designed enticing culinary excursions across New Delhi and Jaipur. Offering us a peak into her curatorial process, she says, “We are in constant search for the best stories that can showcase a destination to bring forth what is neglected.” A story is often shaped by not only what is revealed, but also what is omitted from it. Singh curated the ‘Delhi Refugee Food Tour’ which explores the city's history through the lens of its refugee communities. “A source of comfort, food is a way of rebuilding life for refugees. Home to Afghans, Tibetans, Burmese, and many more communities, Delhi is where the refugee conversation is central. Even though Delhiites are mocked for being ‘momo zombies’, this most omnipresent snack is not featured in tourist itineraries. There is no dialogue around how and why did this food come from,” wonders Singh. A historical melting pot, refugees have been gravitating towards Delhi for generations. From Afghan dishes in Lajpat Nagar to Bengali fare at CR Park, travellers can find a diverse range of food across the capital. She elaborates, “Delhi has many small pockets where authentic Syrian, African, Afghan, Tibetan, and Burmese food can be found. While people cannot travel to Afghanistan, Tibet, and Myanmar, they are happy to have access to the regional delicacies which helps them understand the cultural context behind the food. The tour tries to emphasise that Delhi itself is a product of these refugee experiences.” Goa: A local renaissance Goa has evolved as a tourist hotspot, drawing tourists who not only wish to unwind at the beach but also indulge in mouth-watering food. Home to some of India’s most loved restaurants, the coastal state’s gastronomical prowess has grown immensely over the past few years. While one is spoilt for choice when it comes to global cuisines, the variety and depth of traditional Goan cuisine have not been explored beyond the thali establishments. “While most eateries serve global dishes, we noticed that the spotlight from traditional Goan delicacies was being taken away. Many Goan restaurants also do not serve traditional dishes that we prepare at home. Through our culinary experiences, we wanted to give the due attention to our delectable local dishes, including saasav (tangy curry made using hog plums, pineapple, mangoes), polle (local flatbread), and kel fulachi bhaji (vegetable preparation of banana flower),” says Eish Sinai Kakodkar, marketing executive, at Soul Travelling. Goan cuisine reflects centuries of Portuguese colonial influence, indigenous Indian traditions, and the bounty of the sea. To challenge the popular perception of Goa, Soul Travelling offers walks, culinary experiences, and food trails seeped in true Goan flavour. “During our culinary experiences, we also try to showcase the authentic methods by which these dishes are prepared. The ‘Life of Pao’ experience takes travellers to a heritage bakery where local bread pao, poiee, kakonn, and loni are baked in a traditional wood-fired oven. For the ‘Island Culinary Experience’ we use grinding stones to prepare masalas and an open fire to cook the food,” shares Kakodkar. While fish curry and rice dominate, Goa has a rich culinary heritage that includes lesser-known vegetarian fare which takes centre stage in the ‘Shivrak Sunday’ lunch experience. “We wanted to shine a light on the traditional dishes tied to festivals, temples, and local ingredients that many don’t even know exist. We curated a menu inspired by Gaud Saraswat Brahmin cuisine, highlighting dishes like moogachi gaati, maadichi kappa, patoleo, and khatkhatem,” he explains. A series of cooking demonstrations by the local islanders are at the centre of this culinary quest. By collaborating with local communities and incorporating their stories, these culinary experiences help preserve their traditions, establish a link between visitors and residents and support livelihoods. Jaipur: Resilience by design A product of human ingenuity, nomadic traditions, and the arid climate, Rajasthani food is a medley of robust flavours and delicate textures. While Rajasthani cuisine is celebrated for its decadent dishes like laal maas, Singh crafted a vegetarian food tour that features no vegetables. Confused? She explains, “Sustainable food practices, eating local, and vegan have become trendy buzzwords, but we forget about how our ancestors have been eating for ages. For example, chickpea flour, popular among vegans across the globe, is a key ingredient in traditional dishes including pitor ki sabzi, and besan churma.”To challenge preconceived notions, and paint a nuanced picture of this resourceful cuisine, Singh wanted to pose and answer a question. “How can you create an entire cuisine based on very few ingredients? They’ve taken dairy, grains, and lentils and made lip-smacking dishes: hing kachori, kanji vada, ghewar, and much more. Rajasthani food is a testament to the resilience of the people who have made the best of the limited ingredients they had access to. It is worth noting that the restraint had no bearing on the vivid flavour profile. Even after sampling over 10 dishes on the tour, many tourists are unable to pick which ones they loved the most,” she observes.
08 January,2025 12:42 PM IST | Mumbai | Maitrai AgarwalThe cost of preparing a vegetarian thali at home declined 3 per cent (month-on-month) in December, while the cost of a non-vegetarian thali is estimated to have increased at a similar pace, according to a report on Monday. While tomato prices fell 12 per cent on-month, helped by fresh supplies from Madhya Pradesh, Maharashtra and Gujarat, the cost of non-vegetarian thali grew at a faster pace due to an estimated 11 per cent on-month increase in broiler prices on a dip in production triggered by a cold wave in the north, said the CRISIL Market Intelligence and Analytics report. “This, coupled with a rise in festive- and wedding-season demand, along with an elevated feed cost, exacerbated the woes,” the report mentioned. A 2 per cent and 12 per cent on-month drop in potato and onion prices, respectively, further supported the price decline of a veg thali in December. However, on an annual basis, the rise in vegetarian thali cost was driven by an increase in tomato and potato prices, which collectively account for 24 per cent of the cost of a thali, the report mentioned. Tomato price rose 24 per cent to Rs 47 per kg in December from Rs 38 per kg in December last year. Potato price surged 50 per cent on a low base last year to Rs 36/kg in December 2024 from Rs 24/kg in December 23 due to an estimated 6 per cent on-year decline in production Adding to the cost was a 16 per cent on-year jump in vegetable oil prices due to import-duty hike, coupled with higher demand during the festive and wedding seasons. “However, an 11 per cent on-year drop in LPG fuel cost (to Rs 803 per 14.2 kg LPG cylinder in Delhi from Rs 903 last year) provided a partial offset,” said the report. A veg thali comprises roti, vegetables (onion, tomato and potato), rice, dal, curd and salad. A non-veg thali has the same elements except for dal, which is replaced by chicken (broiler). This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever.
07 January,2025 11:27 AM IST | New Delhi | IANSKerala Plum Cake is easily a Christmas special and while the festival may be over, the festive season is still not over and will continue this entire week. If you are still in the mood to celebrate and want to put on your chef's hat, then chefs say you can try making the delicious version of the plum cake at home. Being of those who make it in India, chef Ravinder Kumar, executive chef, Karma Lakelands, a 270-acre eco-resort in Gurgaon, says, "Kerala plum cake is more than just a dessert - it's a rich tapestry of flavours and traditions that truly captures the essence of Christmas. What sets it apart is the way fruits are soaked in rum or wine for weeks, sometimes months, before being baked to perfection. At Karma Lakelands, we embrace this tradition, crafting our plum cake with meticulously sourced spices, nuts, and dried fruits to ensure an authentic and memorable experience. It’s a cake that tells a story, one of patience, warmth, and festive cheer." It is no different for chef Arvind Baghe who makes the cake at the Boulangerie, Araiya Palampur in Himachal Pradesh. Kerala Plum CakeChef Baghe shares, "The Kerala plum cake is a story of resilience and harmony — fruits and spices soaked in time, caramel that mirrors life's sweetness, and the warmth of tradition baked into every bite. At Araiya, it’s not just a cake; it’s a celebration of cultures meeting on a plate." Unlike the Western fruitcakes, he highlights how the Kerala version bursts with tropical flavours—candied fruits soaked in rum, the warmth of cinnamon, nutmeg, and clove, and the depth of caramel syrup. Ingredients: Refined flour 300 gmMixed dried fruits (raisins, dates, cherries, and orange peel) 300 gmMixed nuts (cashews, almonds, and walnuts), chopped 50 gmUnsalted butter, softened 50 gmPowdered sugar 200 gmEggs, large 4 nosVanilla extract 1 tspBaking powder 1 tspCinnamon powder 1/2 tspNutmeg powder 1/4 tspClove powder 1/4 tspCaramel syrup 2 tbspRum (or orange juice for non-alcoholic version) 1/2 cupA pinch of salt Method:1. Prepare the dry fruits: Soak the dried fruits in rum (or orange juice) overnight for a rich flavour.2. Make the caramel syrup: Heat 4 tbsp of sugar in a pan until it melts and turns golden brown. Carefully add 2 tbsp of water and mix until smooth. Cool it down.3. Prepare the batter: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and line a baking tin.4. In a bowl, sift flour, baking powder, spices, and salt together.5. Cream butter and powdered sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and caramel syrup.6. Gently fold in the flour mixture. Add the soaked fruits and nuts.4. Bake: Pour the batter into the prepared tin. Bake for 40 minutes or until a toothpick comes out clean. Let the cake cool before serving. Kerala Plum CakeChef Mozanne Karbhari, sous chef, ITC Grand Central in Mumbai, says, “Rich dried fruits steeped in rum or brandy, a distinctive caramel flavor that gives it a rich, sweet taste, and a particular blend of spices are what make Kerala plum cake stand out. Kerala's varied cultural influences are reflected in this dish, whose recipe has changed throughout the centuries to become what we eat for Christmas today.” Ingredients:Dried fruits 500 gmRum or brandy 1 cupSugar 1 cup Unsalted butter 200 gmEggs 4 nos All-purpose flour 2 cupsBaking powder 1 tspBaking soda 1/2 tspGround spices 1 tspVanilla essence 1 tspOrange zest 1 tspNuts (cashews, almonds) 1/2 cup Method:1. For a deeper flavour, soak dried fruits in rum or brandy for at least two to three days or weeks.2. In a pan, melt sugar until it turns deep amber. Carefully add ¼ cup of water and mix to create a syrup. Allow it to cool.3. Combine the flour, baking soda, baking powder, and spices in a sieve.4. Beat sugar and butter till light and fluffy. One by one, add the eggs, thoroughly mixing each time. Add orange zest and vanilla essence and stir.5. Add the chopped nuts, soaked fruits, and caramel syrup to the wet mixture. Gradually fold in the dry ingredients.6. Fill a lined cake tin with the batter. After 60 to 70 minutes of baking at 160°C in a preheated oven, a toothpick should come out clean.7. Allow the cake to fully. Before serving, allow it to sit for a few days for maximum flavour. Kerala Plum Cake Chef Sourabh Das, founder of Craft of Food 2.0 in Bandra, shares, "The Kerala Plum Cake stands apart because of its rich flavours, intricate preparation, and connection to tradition. What makes it unique is soaking of fruits in a blend of aromatic spices and rum for weeks, sometimes months, creating a depth of flavour that’s unparalleled. It’s not just a dessert—it’s a slice of heritage, embodying warmth, nostalgia, and the joy of festive celebrations." Soak the following dry fruits and nuts in a combination of fruit juice (Cranberry, Mix Fruit Juice and Orange Juice) for at least 24 hours:Black cranberries 100 gmRed cranberries 100 gmDried blueberries 100 gmGreen raisins 100 gmBrown raisins 100gBlack Raisins 100gMejdool Dates 100gCandied Peel 100gPrunes 100gTutti Frutti 100gDried Figs (Chopped) 100gCashew Nuts 100gAlmond 100gPecan Nut 100gWalnut 100gPine Nuts 100gPistachio 100gHazelnut 100gBrazil Nut 100gMacadamia 100gLemon Zest Orange ZestFruit Juice As Required.Christmas Spice Mix (Cinnamon, Cloves, Star Anise and Nutmeg 2 tsp) Method:1. Cut the big dry fruits and nuts into medium-size pieces and remove the inedible part.2. Soak in the mixture of fruit juice and christmas spice mix Ingredients for batter: Dry ingredientsFlour 150 gmBaking powder 2 gmBaking soda 1 gmChristmas spice mix 5 gmSalt 2 gm Wet ingredients:Dark muscovado sugar 20 gmCranberry juice 25 gmOrange juice 25 gmMix fruit juice 25 gmButter 110 gmEvaporated milk 20 gmCondensed milk 130 gmVanilla bean 1 no/ Vanilla essence 5 gmAlmond powder 10 gmAlmond (chopped) 10 gmCashewnut (chopped) 10 gmWalnut (chopped) 10 gmLemon zest 5 gmOrange zest 5 gmCandied peel 30 gmMolasses/BlackJack 65 gm Christmas Spice MixCinnamon 50 gmCloves 50 gmStar anise 3 nosNutmeg 1 no Method:1. Grate the nutmeg and keep the powder aside.2. Individually dry roast the remaining spices and grind into a powder.3. Add all the ingredients together.4. The christmas spice mix is ready. Method: Dry Ingredients:1. Sift and sieve all the dry ingredients together and keep it aside in a bowl. Wet ingredients:1. In a pan, add butter, dark muscovado sugar, juices, molasses and heat it using slow flame.2. Cook till everything melts.3. Remove from flame.4. Add evaporated milk condensed milk, vanilla essence.5. Add the remaining ingredients.6. Mix it well and keep it aside. Cut and fold technique:1. Cut and fold the dry ingredients properly into the wet ingredients.2. Keep it aside. Weigh separately the batter and soaked fruits.Ratio Batter :Soaked Fruits :: 2: 1Batter : Soaked Fruits :200 gm: 100 gm Method: 1. Remove 50 gm of batter and fold the soaked fruits into it.2. Add the remaining batter.3. Fold it softly and the batter is ready.4. Portion it according to the desired pan. 5. On the top of the batter add a whole single piece of every dry fruits and nuts used in the making of this cake.6. Baking in a preheated oven: Temperature : 160 degrees Celsius and time: 55 minutes (approximate).7. Check the cake using a toothpick.8. Christmas Kerala Plum Cake is ready.
07 January,2025 10:59 AM IST | Mumbai | Nascimento PintoSeven Indian eateries have found a place in the ‘100 Most Legendary Restaurants in the World 2024-25’ list released by TasteAtlas, a travel and food guide and ranking platform. Among those, the beloved South Indian food destination Ram Ashraya is the only restaurant from Mumbai, ranked 78th in the list. With an 85-year-old legacy, this Matunga restaurant is a favourite not only among locals but also tourists. It serves authentic South Indian cuisine including dosas, medu vada, upma, idli, among others. Upma was listed as a famous dish at Ram Ashraya. From 23,952 traditional eateries in the platform’s database, the restaurants on the list stood out as cultural landmarks, embodying the spirit of their cities. Also Read: Check India's rank among 100 best cuisines in the world; must-try dishes revealed Other Indian restaurants on the list Two Indian restaurants earned a place in the Top 10 – Paragon Restaurant in Kozhikode (ranked fifth) and Peter Cat in Kolkata (ranked seventh). While the former is famous for biryani according to the list, the latter is known for chelow kebab. New Delhi is the only city with two eateries on the list – Karim’s (ranked 59th) and Gulati (ranked 77th). Their specialties as mentioned on the list are korma and butter chicken respectively. Other Indian restaurants and their ranks on the list are: 13. Amrit Sukhdev, Murthal – Famous for aloo paratha 69. Central Tiffin Room, Bangalore – Famous for masala dosa View this post on Instagram A post shared by TasteAtlas (@tasteatlas) Most Legendary Dessert Places India shined again in another list released by the same platform. Ten Indian eateries were included in the ‘100 Most Legendary Dessert Places in the World’ list. View this post on Instagram A post shared by TasteAtlas (@tasteatlas) The Indian dessert places and their ranks are: 18. Kayani Bakery, Pune 24. K.C. Das, Kolkata 25. Flurys, Kolkata 28. Karachi Bakery, Hyderabad 35. Balaram Mullick & Radharaman Mullick, Kolkata 46. K. Rustom & Co., Mumbai 64. Kuremal Mohanlal Kulfi Wale, New Delhi 75. Prakash Kulfi, Lucknow 83. Chitale Bandhu Mithaiwale, Pune 91. Old Famous Jalebi Wala, New Delhi
03 January,2025 04:38 PM IST | Mumbai | mid-day online correspondentAs coffee emerges as a lifestyle choice for millions of urban consumers in a tea-loving nation, India’s out-of-home coffee market is projected to reach $2.6-$3.2 billion by 2028, with a compound annual growth rate (CAGR) of 15-20 per cent, according to a report on Tuesday. The premium coffee segment (above Rs 200), which represented 46 per cent of the market in 2023, is projected to grow to 55-60 per cent of the market at a CAGR of 20-25 per cent, underscoring its dominant role in shaping India’s outside coffee landscape, according to the report by Redseer Strategy Consultants. This segment targets affluent, discerning coffee enthusiasts with artisanal brewing and experiential consumption. The mass market (below Rs 100) had 50 per cent market share in 2023 which is projected to shrink to 30-35 per cent by 2028, growing at a CAGR of 8-10 per cent. While affordability remains its hallmark, the segment offers limited avenues for premium differentiation, the report mentioned. Meanwhile, the mid-price range (Rs 100-Rs 200) which constituted just 4 per cent of the market in 2023 is expected to grow to 8-10 per cent of the market by 2028 at an impressive CAGR of 35-40 per cent. This space offers immense potential for introducing specialty brews, making it a critical driver of industry expansion. “Coffee has moved beyond instant and traditional brews to premium experiences. It is now a lifestyle product for Indian customers, with the mid-priced segment emerging as a whitespace to meet the growing demand for affordable options, offering both quality and enhanced experience,” said Rohan Agarwal, Partner, Redseer Strategy Consultants. This market is ripe for brands to step in and deliver high-quality, accessible specialty coffee solutions, redefining India’s beverage landscape, he added. While India’s outside coffee market offers vast opportunities, businesses must overcome key challenges. “Supply chain complexities make it difficult to maintain quality and timely delivery across regions. Finding the right locations in high-traffic areas like malls and tech parks is crucial but highly competitive,” it added. This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
31 December,2024 04:27 PM IST | Mumbai | IANSWith a growing interest in experimenting with different kinds of cuisines, Mumbai saw a lot of people indulge in pop-ups and even restaurants serving hyperlocal cuisine. It was not only for food but also coffee that saw a lot of unique trends. Being at the forefront of the food scene, here are some insights shared by the chefs and founders in India: Luv Deshpande, Founder of Luv Restaurant in AndheriThis year, Mumbai’s culinary landscape has been truly dynamic. Diners embraced their inner food explorers, showing a growing fascination with regional dishes that celebrate authenticity and uniqueness—fuelled in part by the influence of social media. Comfort food classics like Biryani and Dal Chawal saw refined interpretations, blending innovation with timeless flavors. Plant-based cuisine emerged as a standout, with vegetarian and vegan options becoming increasingly sophisticated and appealing to a broad audience. Finally, dining has evolved into a complete experience, with interactive menus, chef’s tables, and themed evenings elevating the standard for memorable culinary journeys. Rahul Agarwal, CEO and founder, CoffeezaThe consumption of locally sourced, Indian-origin artisanal coffee saw a significant rise in 2024. Regions like Coorg and Chikmagalur gained recognition for producing high-quality beans, leading to more specialty coffee shops and a growing appreciation for gourmet experiences. This shift was driven by a trend of people transitioning from tea to coffee, drawn by the rich flavors and artisanal appeal of Indian blends. Meanwhile, quick commerce redefined convenience in cities like Mumbai, meeting the demand for ultra-fast delivery. Platforms delivered fresh groceries and ready-to-drink beverages in minutes, catering perfectly to India’s fast-paced urban lifestyle. Chef Narasinh Kamath, Executive Chef, Hilton Goa Resort Candolim2024 witnessed a dynamic shift in India's culinary landscape. Pop-ups and restaurant takeovers reached their peak, bringing fresh and diverse experiences to diners. Plant-based foods gained traction, with chefs reimagining iconic curries and street foods using vegetarian and vegan ingredients that mimic traditional meat dishes. Sustainability also took center stage, as restaurants worked towards reducing carbon footprints, cutting food waste, and crafting seasonal, zero-waste menus by collaborating with local farmers. Mood-boosting foods like dark chocolate, turmeric, nuts, and kombucha emerged as a key trend, offering both flavor and stress relief. The wellness sector saw a rise in millet-based dishes and heirloom grains, alongside gluten-free and vegan options on ‘wellness menus.’ Even comfort food wasn’t left behind—air-fried samosas, pakoras, and millet khichdi brought indulgence with a healthier twist. Altogether, 2024 redefined how India ate, blending innovation, health, and sustainability.
31 December,2024 03:48 PM IST | Mumbai | Nascimento PintoADVERTISEMENT
